Crispy Chocolate Almond Italian Biscotti
Crisp, twice-baked chocolate almond biscotti made the traditional way, with no butter or oil, for the perfect dunking crunch. Great for gifting and holiday cookie trays!
Servings: 24 large biscotti
Calories: 151kcal
Ingredients
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/8 teaspoon almond extract
- 1 cup almonds toasted and coarsely chopped
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Beat the wet ingredients: In a large bowl, beat the eggs, sugar, vanilla, and almond extract until thickened and slightly pale—about 2 minutes.
- Combine: Add the dry ingredients to the egg mixture and mix until a thick, sticky dough forms.
- Add the mix-ins: Fold in the toasted chopped almonds and chocolate chips until evenly distributed.
- To shape the logs, spray your hands lightly with oil (or rub a bit of oil on them) or lightly flour your hands, and then transfer the dough to the prepared baking sheet.
- For standard biscotti, form into two logs about 12 inches long and 2.5 inches wide.
- For larger, café-style biscotti (the ones shown here), form into two logs about 10 inches long and 4–5 inches wide.
- Pat the tops smooth and even. The dough will spread slightly as it bakes, so leave several inches between logs if making two.
- First bake: Bake for 25–30 minutes, or until the logs look puffed through the center, which is normal and a good sign the interior has baked properly. The surface should feel a bit firm to the touch, with cracks beginning to form or that have formed.
- Cool slightly: Let the logs cool on the pan for 10–15 minutes before slicing. Reduce oven temperature to 325°F if desired for the second bake.
- Slice: Using a serrated knife, gently saw back and forth to cut the logs diagonally into ½-inch slices.
- Second bake (to toast): Arrange the slices cut side down on the baking sheet. For classic crisp biscotti, bake 10 minutes per side at 350°F. For lighter, crisper cookies, bake a few minutes longer at 325°F. For a slightly chewy center, bake 7–8 minutes per side instead.
- Cool completely on a wire rack—biscotti will continue to firm as they cool.
- Let biscotti cool completely, then store them in an airtight container at room temperature—no moisture. Avoid plastic bags or humid areas. For long-term storage, freeze in airtight containers, then re-crisp in a low oven (300°F for 5–10 minutes) before serving. You can also leave them uncovered for a day or two at room temperature provided that the kitchen isn't humid.
Video
Notes
1x recipe makes about 1 kilogram (≈ 2.2 pounds) of dough — enough for two medium/large logs.
Flavor Variations
- Mocha Biscotti: Add 1 teaspoon espresso powder to the dry ingredients to enhance the chocolate flavor and add a subtle coffee note.
- Chocolate Orange: Replace the almond extract with 1 teaspoon finely grated orange zest and ¼ teaspoon orange extract for a bright, citrusy twist.
- Chocolate Cherry: Stir in ½ cup dried cherries or cranberries along with the almonds for a hint of tart fruit that complements the cocoa.
- Amaretto Almond: Substitute 1 tablespoon Amaretto liqueur for part of the vanilla or almond extract to deepen the almond flavor.
- Hazelnut Crunch: Swap the almonds for toasted hazelnuts or pistachios for a nutty, elegant variation.
- Triple Chocolate: Use a mix of dark, milk, and white chocolate chips in place of all semi-sweet for extra richness.
Nutrition
Calories: 151kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 31mg | Sodium: 83mg | Potassium: 124mg | Fiber: 2g | Sugar: 12g | Vitamin A: 45IU | Calcium: 30mg | Iron: 1mg